Baking As Meditation (GratiTUDE: 1 Year + 33 Days)

January 9, 2014
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Peeling and slicing the apples. Mixing the crumble and using my hands. I feel grounded now.

The process of baking calms me down and then I get to eat something delicious. It truly is the gift that keeps on giving.

paleo apple crumble, almond flour

This is my favorite apple crisp recipe. It’s based on this one, but it’s completely different. Cause that’s how I ROLL. 🙂

Apple Crumble
Cuisine: Dessert
90 minutes
High protein, delicious, healthy dessert that would also be great for brunch.
  • Peeled and sliced 8 to 16 apples (depending on the size of your pan. I like a lot of apples and those suckers cook down.)
  • 2 cups Blanched Almond Flour
  • ⅓ cup Palm Sugar
  • 1 Tbs Cinnamon
  • 1 tsp Celtic Sea Salt
  • 8 to 12 Tbs Palm Shortening (If you want it more crumbly, 8 Tbs works. If you want it to be smoother, 12 Tbs is better.)
  • Coconut milk (optional)
  1. Peeled and sliced apples go in a pan
  2. Mix together the blanched almond flour, palm, sugar, cinnamon, sea salt, and palm shortening
  3. Pour the crumble over the apples
  4. Bake at 350 for 60 to 75 minutes until the apples are fully cooked and soft.
  5. Let it cool.
  6. Serve with a spoonful of coconut milk (optional but It's a delicious touch).
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What’s your gratiTUDE today?

What is a “GratiTUDE”?:

GratiTUDE is the general attitude of thankfulness and gratefulness. 

What is “What’s Your GratiTUDE?”:

Every day, for as long as I can keep it going, I’m going to tell you something I’m grateful for. I want to do this because I want to remind myself how fortunate I am in a more concrete way. They will be small things, big things, meaningful things, and seemingly inconsequential things. They may repeat on some days if I happen to feel grateful for the same thing more than once. I’m not planning it or mapping it out. I’m just feeling grateful, publicly.  And I’d like you, if you’re feeling it, to do the same.


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About the Author ()

Lillian's Test Kitchen is an online cooking web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But Lillian's Test Kitchen is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make their own food.

Comments (4)

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  1. SherriS. says:

    This does look amazing. I’m really in love with coconut sugar:) I will give this a try very soon.

  2. TJ Gilbertson says:

    do you use the dip and sweep method when measuring your almond flour or do you pack it…I am confused sometimes with ppls recipes based on which method they measure…michelle from the gluten free fix packs and the urban poser is dip and sweep

    • lillianmedville says:

      I do the dip and sweep. 🙂

      • TJ Gilbertson says:

        Thank you thank you I’m totally missn my applecrisp! Thanks for getting back to me! I will have to try it soon!…and quite possibly eat it myself 😉

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